*Image for representative purpose only
organic cinnamon bark
Cinnamon is the inner bark of an evergreen tree in the Lauraceae (laurel) family from the aromatic genus Cinnamomum. It grows in tropical and sub-tropical regions, and is native to Bangladesh, Indonesia, the Malabar Coast of India, Myanmar, and Sri Lanka.
Warm, fragrant, and distinctly spicy, the bark of the Cinnamomum tree is a beloved ingredient used in kitchens around the globe to flavor beverages, desserts, entrees, and side dishes. Used in both sweet and savory dishes, cinnamon has been revered throughout the ages for its sweetly spicy flavor and heady fragrance.
It’s also packed with nutrients and antioxidants, and has many medicinal applications as well – and it is easy to incorporate into your daily diet!
The familiar sticks used in beverages and cooking are commercially known as “quills” – thin strips of bark that are hand-rolled after harvesting, then sun dried. The signature flavor for many baked goods, it features in such favorites as baklava, churros, and cinnamon rolls.(foodal)
Organic cinnamon bark whole
How to use
For breakfast, it’s a natural complement to cereal, granola, oatmeal, or yogurt, and it’s wonderful sprinkled on wholegrain toast, or mixed into waffle or pancake batter. And it’s great with fruits too, such as applesauce, stewed rhubarb, and baked pears, or mixed with honey and then drizzled over a bowl of sliced bananas, kiwi, oranges, and strawberries. It also highlights the taste of many vegetables like a roasted root medley, baked squash, or carrots.
Used extensively in the cuisines of Asia, the Middle East, and North Africa, it is often added to many savory dishes. It’s a staple in vegetable soups, and adds zest to a veggie hash, stuffed eggplant, or peppers. It’s also a favorite for flavoring grains such as rice and couscous. And it’s widely used in dishes like curry, chili, or a rich Moroccan stew.Cinnamon lends its unique flavor to many beverages, including mulled cider and wine, punch, chai and spicy teas, smoothies, eggnog, and winter coffees.You’ll also find that cinnamon is used in numerous spice blends, condiments, and spreads.